HOMEMADE YOGURT RECIPE | BETTER THAN STORE BOUGHT!

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is cost-effective.

yogurt starter culture

🥗Healthier: homemade yogurt

💰Cheaper: store-bought yogurt

Using homemade yogurt can be a cost-effective way to start.

Heat half a gallon of whole milk in a pot until just before boiling, about 180 degrees Fahrenheit.

Remove the pot from the stove and cool the milk down to 120 degrees Fahrenheit.

Use a thermometer to check the temperature, or dip your clean pinky finger into the milk to test the heat.

Add 6 tablespoons of plain unflavored yogurt to two glass containers and stir to loosen it.

Split the cooled milk between the two containers and whisk it thoroughly.

Cover the containers and wrap them in towels to keep warm.

Place the containers in a warm spot and let them sit for 6 to 8 hours to incubate.

After 6 hours, check the yogurt; it can incubate longer for a more sour taste.

Refrigerate the yogurt for 6 to 8 hours until it firms up.

Equipment Needed

Dietary